Quick Bouillabaisse

Course : Seafoods
Serves: 4
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1/2 cup onion -- chopped
1/2 cup leeks -- thinly sliced
2 tablespoons olive oil
1/2 cup dry white wine
1 teaspoon salt
1/4 teaspoon pepper
1 clove garlic -- crushed
19 ounces tomatoes
1/4 cup butter or margarine
1 pound package frozen flounder fillets -- defrosted and coarsely cut up
12 medium clams -- well washed
1 pound package frozen cod fillets defrosted and coarsely cut
1 medium frozen lobster tail defrosted and sliced
1 teaspoon flour
2 tablespoons water
2 tablespoons parsley -- coarsely chopped

Preparation / Directions:

Put onions, leeks and oil in a large, heavy saucepan. Cook slowly until onions are tender but not brown. Add wine, salt, pepper, garlic and tomatoes. Cook over low heat for 10 minutes. Heat butter in a skillet; add flounder, clams in shells, cod and lobster. Cover and cook slowly for 15 minutes. Blend flour and water. Stir into the tomato sauce. Add fish; heat. Serve in bowls sprinkled with parsley.

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